Sautéed Greens with Pine Nuts and Raisins

Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2, can easily be doubled


  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup golden raisins
  • 1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
  • 1/2 to 1 teaspoon red pepper flakes
  • Roughly 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice)
  • Salt and pepper to taste


1 Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2 Sauté garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.

3 Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

4 Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.

5 Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Jessica

    This is the dish that taught me to love greens. I’ve been making it since you first posted the recipe. Thank you so much!

  • Susan

    THIS is the recipe that finally got the rest of my family to like kale. Wonderful balance of flavors. Now it can go into our regular dinner rotation!

  • Angie

    So tasty! I wish I had doubled the recipe. I left out the wine or water and just sauteed in oil, since this is how I’ve sauteed spinach before. The pine nuts and golden raisins were great additions.

  • Victoria

    WOW! I have never tasted anything like this! The first few bites…..I wasn’t sure I should have purchase the expensive pine nuts & Kale which I’ve never tried. But alas, the more I ate the better each mouthful became! I will make it again however; I will try it without the wine. So glad I found this….the nutritonal value of Kale is amazing…I will share with my patients!
    Thank you!!!!!!! (0;

  • Tracy

    I do use the white wine but only approx half the amount then I add a little seasoned rice vinegar to make up the other half of the amount… depending on how much taste you prefer, I add more or less of the vinegar. I have also used a mixture of 1/4 seasoned rice vinegar with 3/4 tarragon vinegar. Another option is to add in a sight amount of Tamari to the mixture as well. All very yummy!

  • Rhonda

    Due to the abundance of greens in our garden I forced myself to try a new recipe for collards. I absolutely love another one posted on this site using vinegar and bacon but decided I needed to venture out and find more ways to use the greens. Am I ever glad I did! This was fantastic. The toasty, nutty flavor of the pine nuts mixed with the sweetness of the raisins and the cabbage taste of the collards was a wonderful combination.

    I used white wine but did not measure it because I did not use as much collards as the recipe called for so I knew I would not need as much wine. I thought the wine created an added level of flavor that worked very well.

    Thanks for another great recipe for greens!

  • Steve-Anna

    Hmm…I’m going to have to try this one again. I sauteed the greens (kale) for 4 minutes, but when I added the white wine (1/2 cup) it overcooked the greens to cook off the wine, and left them tasting “drunken”.

    Usually I stick to water with greens, but I thought the wine might be interesting. For me, it was way too much wine. Next time, I’ll cut back to maybe 1/4 cup total liquid, and use mostly water. Happy to try again, though, as the other flavors were great!

  • Erika

    Two things . . . I don’t comment on blogs and I hate greens . . . Now I break both rules! I LOVED this dish! The pine nuts were a perfect creamy/crunchy addition to the greens (we use Kale). My husband adores greens and now we can all eat them. Thanks so much!

  • Kiran

    Yummy! I love simple side greens like this. So nutritious and delicious. I usually stir fry greens with a little olive oil and loads of garlic. YUM!

  • A

    I know of a similar dish, spinach Catalan. I substitute sliced almonds for the pine nuts sometimes.

  • Jo from London

    Great recipe – as usual. This recipe is actually a Sephardic Jewish dish which was spread and eaten in Italy, Spain, Greece etc. In fact, the specific combination of pine nuts and raisins was mainly spread within Italy via the Roman Jewish community. See Claudia Roden for details :-)

    Good to know, thanks! ~Elise

  • Michele

    I made a similar recipe to this for Thanksgiving using cranberries. The only bummer about recipes using pine nuts these days is the very high price of pine nuts.

  • Granny Smith

    I love this and make a version of it all the time, but I don’t use white wine, and I splash a little bit of balsamic vinegar in towards the end. It seems to bring out the sweetness of the raisins.
    To make it faster and easier when I have a lot to do, I use frozen chopped spinach. I let it defrost in a colander in the sink & then squeeze out the water. Then it needs very little cooking and just a little water to get done.